2 cups cooked, shredded chicken
1 can (10 oz.) mild enchilada sauce
1 cup Shredded Cheese, Cheddar and Mozzarella
1/2 cup onion, minced
1 can (4 oz.) green chiles, diced
1 tsp. garlic salt
3/4 cup Vegetable Oil
24 corn tortillas
non-stick cooking spray
In a large bowl, combine first 6 ingredients; mix well. Set aside.
In a small skillet, heat oil. Using tongs, dip tortillas in oil about 5 seconds on each side; drain on paper towels. Keep warm.
Place 2 tablespoons chicken mixture onto each tortilla; roll tortillas.
Place seam side down on a cookie sheet sprayed with vegetable cooking spray. Bake at 400° F for 15 minutes or until desired crispness.
Top with sour cream and cheese.
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